Char Siu

叉燒 · Chā shāo

Ingredients12

• pork shoulder800 g
• hoisin sauce3 tbsp
• light soy sauce2 tbsp
• dark soy sauce1 tbsp
• honey2 tbsp
• maltose or honey for glaze1 tbsp
• Shaoxing wine1 tbsp
• five-spice powder1 tsp
• fermented red bean curd (nam yu)1 tbsp
• garlic3 cloves
• sugar1 tbsp
• sesame oil1 tsp

Method

1. Cut the pork shoulder into long strips about 4 cm thick.
2. Mash the garlic and red bean curd, then mix with hoisin, both soy sauces, honey, Shaoxing wine, five-spice, sugar, and sesame oil.
3. Coat the pork thoroughly and marinate, covered, in the refrigerator for at least 4 hours or overnight.
4. Heat the oven to 200°C. Place the pork on a rack over a tray of water and roast for 25 minutes, basting once with marinade.
5. Turn the strips, brush again, and roast another 20 minutes until caramelized and cooked through.
6. Mix a little extra honey or maltose with a splash of hot water and brush over the pork in the last 5 minutes for a glossy glaze.
7. Rest 10 minutes, then slice across the grain and serve.